Preheat your oven to 350°F (175°C) and grease an 8-inch round springform pan.

In a mixing bowl, whisk together the flour, baking powder, baking soda, cardamom, and salt.

Beat the butter in a large bowl for 2 minutes, then gradually add sugar and beat until light and fluffy.

Incorporate the yogurt or chosen egg substitute into the mixture until well combined.

Add in the vanilla extract to the batter mixture and blend until combined.

Gradually add the dry mixture to the wet ingredients, alternating with the milk, mixing until just combined.

Gently fold in the sliced almonds until evenly distributed throughout the batter.

Pour the batter into the greased pan and spread evenly.

Sprinkle additional almonds on top, then bake in the oven for 30-35 minutes.

Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.